Cashew Chicken Casserole

Ingredients

• Servings: 8
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons soy sauce
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 4 cups hot cooked rice
• 1 cup cashew nuts

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. mix well and pour mixture into a 9x13 inch baking dish. sprinkle remaining 1/4 cup cashews on top.
• bake at 400 degrees f (200 degrees c) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.

chicken a la charlie

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/2 teaspoon poultry seasoning
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 3/4 cup white
• 1 onion, chopped
• 1 cup fresh sliced mushrooms

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken pieces in a 9x13 inch baking dish. season chicken with garlic powder, salt, pepper and poultry seasoning.
• in a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. mix well with a wire whisk. add the and mix together. pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes.
• add the onion and mushrooms and stir into the chicken/sauce mixture. bake for another 30 minutes. let cool 10 minutes and serve.

sriracha roasted chicken

Ingredients

• Servings: 8
• 1/2 cup sriracha chile sauce
• 1/4 cup soy sauce
• 1/4 cup mirin (japanese sweet )
• 1/4 cup lime juice
• 2 tablespoons butter, melted
• 1 tablespoon brown sugar, or more to taste
• 1 tablespoon grated fresh ginger root
• 8 chicken thighs, or more to taste
• cooking spray
• 2 tablespoons chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• whisk sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• put chicken thighs into a large, resealable plastic bag. pour the chile sauce mixture into the bag. squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• preheat oven to 425 degrees f (220 degrees c). prepare a baking sheet with cooking spray.
• remove chicken thighs from marinade and shake to remove excess moisture; arrange prepared baking sheet.
• pour marinade into a small saucepan and bring to a boil. reduce heat to medium-low and simmer marinade for 10 minutes.
• roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees f (74 degrees c).

Slow Cooker Pulled Chicken Tacos

Ingredients

• Servings: 6
• 1 1/2 pounds boneless, skinless chicken thighs (or mix of thighs and breasts)
• 1 teaspoon salt, divided
• 1/2 teaspoon crushed black pepper, divided
• 1 small onion, diced
• 4 cloves garlic, crushed
• 1 jalapeno, halved*
• 3/4 cup orange juice
• 2 limes, juiced
• 1 tablespoon soy sauce
• 2 teaspoons ground cumin
• 1 small bunch cilantro, stems cut off and leaves coarsely chopped
• 12 corn tortillas
• serving suggestions: diced red onion, chopped cilantro leaves, fresh lime juice

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• line a 4-6 quart slow cooker with a reynolds® slow cooker liner.
• trim any large pieces of fat from chicken thighs. season chicken with half the salt and pepper; add to slow cooker.
• add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. stir gently with a wooden or silicon spoon to combine.
• cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done.
• carefully remove lid to allow steam to escape. use slotted spoon to transfer chicken to a large bowl or cutting board. shred into bite-size chunks. the chicken should easily shred when it is cooked through.
• ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken.
• spoon shredded chicken back into lined slow cooker. season to taste with additional salt, pepper, and cumin, if necessary.
• warm tortillas in oven or on stovetop.
• to serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.

Lavender Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 12 sprigs fresh lavender
• 8 slices bacon
• salt and pepper to taste
• 1 pinch red pepper flakes, or to taste
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c).
• place three sprigs of lavender on top of each chicken breast half. wrap two slices of bacon around each piece of chicken keeping the lavender inside. place chicken into a shallow baking dish. season with salt, pepper, and red pepper flakes.
• position the baking dish on the top shelf in the preheated oven, and bake chicken for 20 minutes, turning once. turn again so the lavender is on top, and sprinkle with shredded cheese. continue baking 10 minutes, or until cheese has melted and chicken juices run clear.

Tuscan Chicken Simmer

Ingredients

• Servings: 4
• 4 (4 ounce) boneless, skinless chicken breast halves
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup water
• 1/4 cup pesto
• 2 cups grape or cherry tomatoes
• 1 cup kraft finely shredded italian* style five cheese blend

Recipe

Preparation Time: 5 mins Ready Time: 25 mins


• heat large nonstick skillet sprayed with cooking spray on medium-high heat. add chicken; cover. cook 5 to 7 min. on each side or until done (165 degrees f). remove chicken from skillet; cover to keep warm.
• add next 4 ingredients to skillet. cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
• return chicken to skillet. cook and stir 1 min. or until chicken is coated and heated through. sprinkle with shredded cheese.

Sarah's Easy Shredded Chicken Taco Filling

Ingredients

• Servings: 3
• 1 pound skinless, boneless chicken breast halves
• 2 teaspoons vegetable oil
• 1 tablespoon minced onion
• 1 pinch ground cumin
• 1 pinch chili powder
• 1/4 cup tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 40 mins


• place chicken breasts into a saucepan and pour in enough water to cover. place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
• transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
• heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
• mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
• reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.